Syllabus Information |
Spring 2014
Apr 27,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| FN 105 - Nutrition for Foodservice Professionals |
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Associated Term:
Spring 2014
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Identify current USDA My Pyramid principles and food groups. 2. List the nutrient contributions of each food group. 3. Discuss the nine areas where dietary guidelines make recommendations. 4. Develop recipes and menus using dietary guideline recommendations, food guides and food labels. 5. Evaluate recipes and menus using dietary guideline recommendations, food guides and food labels. 6. Discuss characteristics, functions and best sources of each of the major nutrients. 7. List the primary characteristics, functions and sources of vitamins, water and minerals. 8. Describe the process of human digestion. 9. Determine energy needs based upon basal metabolic rate and exercise expenditure. 10. Discuss and demonstrate cooking techniques and storage principles and portion sizes for maximum retention of nutrients and effective weight management. 11. Discuss exchange groups. 12. Identify common food allergies and determine appropriate substitutions (i.e. gluten, sugar, lactose free). 13. Discuss contemporary nutritional issues (i.e. vegetarianism, heart healthy menus and religious dietary laws). 14. Apply emerging technologies (computerization for nutrient analysis, recipe analysis software). 15. Discuss marketing of healthy menu options. 16. Discuss weight management and exercise and nutrition over the lifecycle. Required Materials: Technical Requirements: |
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